Name: Lenôtre Kugelhopf *** (Kouglof Lenôtre)
Prep time: 45 min
Cook time: 40 min
Total time: 4 h 25 min
Yield: Serves 6
Cuisine: French
Ingredients: ½ cup (3½ oz./100 g) sugar; 3 tbsp (1¾ oz./50 g) butter, for the mold and glazing; 12¾ oz. (360 g) brioche dough, made 1 day ahead; 1 tsp (5 ml) orange flower water; ⅓ cup (1¾ oz./50 g) Confectioners’ sugar; ¼ cup (1¾ oz./50 g) sugar; 3½ tbsp (50 ml) water; ¼ cup (60 ml) dark rum; Scant ½ cup (100 ml) water; ⅔ cup (3½ oz./100 g) whole blanched almonds; ⅔ cup (3½ oz./100 g) raisins

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr 30

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Rum-soaked raisins (see Chef’s Notes)

Scant ½ cup (100 ml) water
½ cup

Method

Combine the water and sugar in a saucepan and stir over low heat until the sugar dissolves.
Increase the heat and bring to a boil, stirring frequently. Remove from the heat and let cool slightly. Stir in the rum.
Put the raisins in a bowl and pour the syrup over them. Let soak for 1 hour, then drain.
To assemble the kugelhopf, lightly grease